There are many different forms of beef extract upon the market, sometimes called by fanciful names and sometimes by the name of the manufacturer. Among the fanciful names are some which indicate origin or kind. The extracts which bear the names of the manufacturers are very numerous, but all of these extracts are essentially of the same character. One of these is a meat extract in which some of the meat fiber is contained. The quantity of meat fiber which is used varies, but is not very great. A comparison of the dry substance in a preparation of the class mentioned above with the dry substance in meat shows the following relation:
| Protein. Percent. | Meat Bases. Percent. | Ash and Mineral Matter. Percent. | |
|---|---|---|---|
| Extract, | 49.7 | 25.6 | 24.7 |
| Meat, | 86.7 | 7.8 | 5.3 |
The above data show that the extract is essentially different in its composition from dried meat and has added to it a large quantity of meat fiber or the meat rendered soluble by some kind of treatment.
Nutritive Properties.
—It cannot be denied that meat extract, as has been said in the case of soup stock, contains only a small part of nutritive matter. This nutritive substance is in a state of solution and probably is more readily absorbed than a similar amount of other nutritives in the form of ordinary meat. Its chief value as a nutrient, therefore, is not in the amount of nutrient material which it contains, but in the ease and speed with which it may become absorbed into the circulation. In case of illness this is often a very important point. It is not a question so much of the utilization of a large amount of nutrients as the absorption and assimilation in small quantities which will sustain life until the disordered conditions disappear. For these reasons the meat extracts have a value. There is, however, little doubt of the fact that in the popular mind a great deal more credit is given to meat extracts than should properly belong to them. They must be regarded principally as condimental and incident to nutrition rather than as nutritive substances. The claims which are made by the manufacturers are sometimes misleading, as, for instance, that one pound of extract contains the nutritive properties of many pounds of meat. Such a statement, of course, is absurd upon its face and should not be allowed to go unchallenged. Even when meat extracts are reinforced by the addition of soluble or comminuted fiber, as is often the case, the quantity of nourishment is very small as compared with a similar weight of meat itself.
It is not intended by the above remarks to cast any discredit upon the value of beef extract, as its value has been attested in numerous cases. It is only designed to call attention to the fact that as food these extracts have comparatively little value. They may be useful as stimulants or as condimental substances or as a means of speedily introducing a soluble nutrient in the case of disease where it is extremely important that even small amounts of nutritious material should enter the body.
Beef Juice.
—A distinction is made between a beef extract and a beef juice. The latter term applies solely to the liquid naturally remaining in the fresh meat after its proper preparation for consumption, that is, after the withdrawal of the blood and the proper cooling and storing of the flesh. The fresh meat is then subjected to strong pressure and the juices which are extracted are concentrated in vacuo to the proper consistence. The meat of old bulls is often used. A true beef juice must be extracted from the cold meat and not with the aid of heat, hot water or other solvents. It is difficult to preserve an extract of this kind without sterilization, and the heat required for sterilization is likely to coagulate some of the albuminous material which is expressed. It is a great temptation, therefore, in some cases to preserve the beef juice by a chemical preservative other than common salt. Boric acid and sulfite of soda may be used for this purpose, but these substances are objectionable on the score of possible injury to health. Glycerine is also used. Inasmuch as these juices are usually given to invalids or those whose digestive functions are impaired it is most important that injurious substances should be omitted. In case of pressure it is advisable, in some cases, to chop the meat very fine, and in this comminuted condition extract the juice with cold water. This does not produce any change in the character of the juice and the water is subsequently removed by evaporation at a low temperature in vacuo. Beef juices are usually prepared from heated meats.
Composition of Beef Juice.
—The composition of beef juice from different parts of meat which was previously heated externally is shown in the following table.